{roasted red pepper & chickpea soup}

every year the bf & i attend a friend’s gingerbread decorating night. she is a delightful cook & pastry chef ~ how she manages to bake everyone’s gingerbread houses from scratch and gluten-free i will never know.

she also makes amazing soups, one of which i am sort of obsessed with. her roasted red pepper & chickpea soup is heavenly and i was lucky enough to have her share the recipe with me. i’m feeling a bit under the weather this afternoon & a bowl of this soup and some arrested development on netflix will hopefully help this feeling subside.

you’ll need:
3 cloves garlic, minced
1/2 tsp hot red pepper flakes
1 tsp group coriander
3/4 tsp salt
1/8 tsp caraway seeds
2 tbsp evoo
1 can chickpeas, rinsed
1 1/2 cups crushed canned tomatoes with juice
1/2 cup roasted red peppers, rinsed (i made these here)
3 1/2 cups chicken stock

directions {i kept her directions because they’re kinda great}:
~ make a cocktail or pour some wine because life is better with a drink in hand…
~ using a back of a spoon, crush & smush the garlic, red pepper flakes, coriander, salt and caraway ~ give it a shot – i suck at it so i just press it down and kinda crush everything and take a drink.
~ heat oil in the saucepan over medium high heat & add the spice mix…a bit of heat and then smush and waaaaay easier to make the paste…let everything come together for about 3 minutes and stir it so no burning occurs. 
~ add broth, chickpeas, roasted red peppers and tomatoes. bring it to a simmer and stir it frequently for 15 minutes. be sure to look stressed because really, that is all there is to the soup but u don’t want anyone to know that….the last thing….
~ get out your hand blender and purée the soup.

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